These stuffed pistachio chocolate cookies are rich, fudgy, and filled with a creamy pistachio center that melts into every bite. Loaded with chopped pistachios and pools of chocolate, each cookie delivers a bakery-style experience right from your kitchen. The best part? Everything comes together in just one bowl for easy prep and cleanup.

Why You’ll Love This Recipe

• Deep chocolate flavor from Dutch-processed cocoa powder
• Gooey pistachio cream center in every cookie
• Crispy edges with soft, fudgy middles
• Made in one bowl for minimal cleanup
• Perfect balance of sweet, nutty, and chocolatey
• Bakery-style cookies without complicated steps
• Great for special occasions or everyday treats

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 tablespoons pistachio cream spread
½ cup (113 grams) unsalted butter, room temperature
½ cup (100 grams) white sugar
½ cup (100 grams) light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 ¼ cups (150 grams) all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
⅓ cup (28 grams) Dutch-processed cocoa powder
1 teaspoon fine espresso powder (optional)
⅔ cup (55 grams) semisweet chocolate bar, chopped
⅔ cup unsalted pistachios, chopped

Directions

1. Line a baking tray or large plate with parchment paper. Scoop 12 tablespoons of pistachio cream onto the paper, forming individual portions. Freeze for at least 30 minutes or until firm.
2. In a large mixing bowl, beat the room temperature butter, white sugar, and light brown sugar together for about 2 minutes until light and fluffy.
3. Add the egg, egg yolk, and vanilla extract. Mix until fully combined and smooth.
4. Add the flour, baking powder, baking soda, kosher salt, cocoa powder, and espresso powder. Mix on low speed until just combined, scraping down the sides of the bowl as needed.
5. Fold in the chopped chocolate and chopped pistachios, reserving a small handful of chocolate for topping after baking.
6. Scoop 3 tablespoons of dough per cookie onto a parchment-lined baking sheet. Chill the dough balls in the refrigerator for 2 to 3 hours.
7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Flatten each chilled dough ball in your hand. Place one frozen pistachio cream portion in the center and wrap the dough around it, sealing completely. If desired, add ½ to 1 tablespoon of pistachio cream on top for a cracked effect.
9. Place cookies on the baking sheet, spacing them apart. Bake one tray at a time for 9 to 12 minutes.
10. Immediately after baking, gently shape the cookies with a round cutter or mug if needed. Press reserved chopped chocolate onto the tops and sprinkle lightly with flaky sea salt if desired.
11. Allow cookies to cool completely so the pistachio center sets before serving.

Servings and timing

Servings: 12 large cookies
Prep Time: 20 minutes
Chill Time: 2 to 3 hours
Bake Time: 9 to 12 minutes per batch
Total Time: Approximately 2 hours 30 minutes

Each cookie contains approximately 295 calories.

Variations

Nut-Free Version: Replace pistachios with additional chopped chocolate and use a chocolate spread filling instead of pistachio cream.

Extra Chocolate: Add 2 tablespoons of chocolate chips to the dough for even more chocolate pockets.

White Chocolate Twist: Substitute half of the semisweet chocolate with white chocolate chunks.

Salted Pistachio: Use lightly salted pistachios and reduce the added salt slightly for a sweet-salty balance.

Double Stuffed: Add two smaller frozen pistachio cream scoops inside for an extra gooey center.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days.

For longer storage, refrigerate for up to 1 week.

To freeze, place baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

To reheat, warm in a 300°F (150°C) oven for 3 to 5 minutes or microwave for 10 to 15 seconds to soften the center.

FAQs

Can I use natural cocoa powder instead of Dutch-processed?

Dutch-processed cocoa gives a smoother, deeper chocolate flavor. Natural cocoa may slightly alter the taste and texture, but it can work in a pinch.

What if my pistachio cream is too runny?

Chill it in the refrigerator for several hours before scooping and freezing to help it firm up.

Do I have to chill the cookie dough?

Yes, chilling helps the cookies hold their shape and enhances flavor.

Can I use chocolate chips instead of chopped chocolate?

Yes, use an equal amount. Chopped chocolate creates larger melted pools, but chips work well.

Why add an extra egg yolk?

The extra yolk adds richness and moisture, especially since chopped nuts can slightly dry out the dough.

How do I know when the cookies are done?

The edges should be set while the centers still look slightly soft. They will continue to firm up as they cool.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours before baking.

Can I freeze the unbaked cookie dough?

Yes, assemble and freeze the stuffed dough balls. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.

How do I get perfectly round cookies?

Gently swirl a round cookie cutter or mug around the cookies immediately after baking to shape them.

Can I make smaller cookies?

Yes, use 1½ tablespoons of dough per cookie and reduce baking time by 2 to 3 minutes.

Conclusion

These stuffed pistachio chocolate cookies combine intense chocolate flavor with a creamy pistachio center for a truly unforgettable treat. With their soft texture, nutty crunch, and gooey filling, they taste just like something from a high-end bakery — yet they’re simple enough to make at home in just one bowl. Perfect for sharing, gifting, or enjoying with a glass of milk, this recipe is sure to become a favorite in your dessert rotation.

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